Preparation

Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.

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Reviews

Have been making this solid go-to winner for several years. Make it even healthier and get rich flavor: sub roasted cauliflower for the potatoes and roast the onions at the same time. Add a generous amount of crumbled feta, and it makes a hearty lunch salad. My rating is 3.5

I recently made this for a tailgate
party at Citifield, perfect for
serving room temperature. I don't
like mayonnaise whatsoever, so I
enjoyed this but it was a little
bland/underseasoned. It needed more
salt, cracked black pepper,
dressing, and maybe next time I'd
experiment with more herbs.

I made this because I needed a dish that was both vegan friendly and still good for a large group, It was very popular, but I left out the olives and it needed extra salt, I did take some one below's advice about making it well in advance, and it did very nice things to the flavors. I had the left overs for lunch and added goat cheese and it was great

I have been making green bean and potato salad for a long time...but I saw this recipe and decided to give it a try. DELICIOUS. Since then, I haven't gone back to making my old recipe. This dish always gets rave reviews (I do omit the olives, though).

This was good, but not fabulous, and a nice change from the regular mayo-based potato salad that we normally make. My husband would definitely eat it again, although I'd make some changes. The recipe makes a lot, so for 2 people, I'd cut the recipe to a quarter of the ingredients. The dressing was a bit watery even though I patted dry the green beans and onion very well. I would add more oil and a tablespoon or so of sugar or honey and substitute balsamic vinegar for half of the red wine vinegar. Also, next time, I would plunge the cooked green beans into ice water instead of just running cold water over them to keep the beans greener. Overall it was good but not sure it will become a staple of my recipe collection.

3.5 forks. Not "beyond compare", but an excellent dish the same. My adjustments:
Used 2 lb.potatoes & 1.5 lb.green beans to the full complement of dressing.
Used fresh rosemary, thyme, & basil, and about 1/3 of the vinegar quantity I made balsamic - very nice.
Added a small handfull fresh garlic clove chunks (halved small cloves) to potatoes about half way through roasting. Got excellent reviews from vegetarian and non-veg guests alike~!

3.5 Forks. Not quite "beyond compare", but an excellent dish. My adjustments:
I used 2 lb potatoes & 1.5 lb potatoes with full complement of dressing.
I used a mix of fresh rosemary, thyme, and basil because I had them all - and it was not too much of anything.
Added about 1/3 portion of balsamic to the quantity of vinegar. Added a small handfull of garlic cloves - cut into about 1/4 - to the potatoes about half way through roasting (just because we enjoy roast garlic).
Had good reviews with vegetarian and non-veg guests alike.

This recipe also works w/Yukon Gold potatoes -- make sure they are in a single layer in the pan. After tossing generously w/olive oil and S & P, roast at 450 for about 35-40 minutes and they get a nice crust on them. Not only do they test better but they are more attractive in the salad.

This is really good, I like that it is served at room temperature. I made it as a side for a weeknight dinner, but it would be great to take to a summer picnic and not have to worry about refrigeration or reheating. I tried soaking the red onion, but it was still acidic. I sauted them in olive oil for a few minutes to sweeten them, but kept them crisp. My 4 yr old asked for seconds, can't beat that!

This is really delicious...changed a few things, though. Didn't have olives, or rosemary. I substituted fresh chives for the vinaigrette and added baby green peas (fantastic!). It was truly outstanding. I will definitely add this one to my short list of favorites. (It looks beautiful, too...just be sure not to overcook the green beans.)

I made this recipe last night for dinner guests and it was Wonderful! Everyone loved it and wanted the recipe. I used 1/3 a red onion, as that was all I had, and instead of doing the ice water "bath," poured the vinaigrette over the sliced onion and let sit for a bit, as recommended by another cook. I'm not so sure this step is even necessary, especially if less onion than what is called for in the recipe is used. I will definately be making this recipe again and again, and next time will probably try the full quantity of onion using the ice water bath to see what kind of difference that makes.

Delicious! I didn't think the ice water bath mellowed out the onion enough, so I made the vinaigrette and let the onion marinate in there for an hour or two. It slightly pickles the onion, so it stops yelling "raw onion". This is a good make ahead dish, leaving the final combining until about 30-60 minutes before serving. I added some halved grape tomatoes. They looked really pretty and added nice texture and flavor.

I had very high hopes for this recipe; I brought it for a picnic dinner at the Hollywood Bowl (along with some other Bon Ap. recipes, including White Bean Puree w/ Sun Dried Tomatoes, Fig Tapenade w/ Kalamatas and Classic Date Bars). This was the one recipe with which I was disappointed. It was good, but not great, and I love all of the individual elements and was really anxious to try it. I'll look for something better next time. I was, however, REALLY pleased with the two appetizers and dessert previously mentioned. All worth making again and again!

Our family LOVES this recipe! We are big roasted garlic fans so we like to add thin sliced garlic to the potatoes and let it roast along with them. We also add rosemary chopped to the potatoes before they roast in addition to the rosemary in the dressing.This is such a great way to use the fresh produce available this time of year. We have been making it twice a week with rave reviews each time.